In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

We do something very similar because we have always loved Chipotle's food. (It is pretty easy to do a copycat version at home if you have the rice.) We find that a tsp of sugar mixed in with the lime juice makes it even more authentic to the Chipotle taste. Thanks for posting!

Dear Gina-I just started my WW journey in January 2010, and love your recipes- especially the Latin ones!! I've made three of your recipies since discovering your web site four days ago. Thank you for placing your recipies on the web!-Melissa

Gina-I statred my WW journey just a few weeks ago, and I wanted to thank you for your recipes- I especially love the Latin ones. Since discovering your website site four days ago, I've made three of your recipes. Please keep them coming, and thank you for posting the recipes.-Melissa

Scrape an ear of corn or 2 and blanch for about 30 seconds and chill. Dice jalapeños and poblanos to your heat level. Add salt, equal parts of lime and lemon, diced red onion, and cilantro. Mix all together. Ingredient amounts are to your taste... And I have no clue on points....

Hi, Gina. I normally don't cook my rice in oil, but so long as you're adding oil with the rice before cooking, I suggest toasting the rice in the oil before adding the water. It really brings out a lovely flavour and aroma. I've never been to Chipotle and probably will never so I don't know how "authentic" it'd be to do this, but toasted rice is awesome. =)

Thanks, yes I agree! I love my white rice sauted in oil before I add the water. But Chipotles adds the oil after, not sure why. And of course, trying to keep the points low, using as little as possible.

Hi Gina! So in love with your site. I have the Chicken Santa Fe boiling in my crock pot as we speak! I want to make the cilantro rice for the recipe. You mention one service is 6oz, so are we looking @ 3/4th's of a cup?

Gina I am amazed at your recipes. I've tried several so far and feel like a whole new world has opened up to me.

As for this recipe, I was intrigued. I grew up on white rice and have always eaten it smothered in butter or some sort of gravy. But today after trying this, I am in heaven. I couldn't believe how yummy this was. I made it with the Garlic Lime Marinated Pork Chops and Cauliflower Fritters. We also had the Banana Cream Pie for dessert. It was an incredible meal that my whole family loved.

I love to cook and am quite a good cook myself. When I try new recipes I always make it the first time exactly as the recipe states and later tweak it if I feel it can be improved. But I have to tell you, these were perfection!!!

I haven't tried this at Chipotle (and it's porbably best I don't)!I made this with brown rice tonight! I topped it with some chicken (going out tonight to get a package for shredding!), then corn salsa, then 1/4 of an avocado. It was the YUMMIEST bowl ever! I've done WW a few times before to lose 10ish pounds here and there... and this was an excellent dinner to have on day one this time around! LOVE your site!

Gina,I just came across your website and I love it already. I still have not tried any of your recipes, just by looking at the pictures and reading the ingredients makes my mouth water. can't wait for the weekend so I can try one of your recipes, especially your Thai coconut curry shrimp.

i love cilantro lime rice- the white does taste better, but i usually make it with brown anyway, but i zest the lime, and it exponentially increases the lime taste. also, i add the salt at the end (kosher!). i figure you're eating the salt anyway, it might as well stick out. it tastes so tangy that way!

I LOVED this recipe. I tried to recreate Chipotle's rice a few times before I found this recipe, but I'll definitely use this one from now on. Personally, I prefer to use a whole lime and a little more cilantro since I love the combination of the two. Thanks for the great recipe!

I am new to ww and to your wonderful site! I have been cooking your recipes for the last 2 weeks and have yet to be disappointed! This rice is DELICIOUS! I made it with the garlic lime pork chops, which were equally delicious!

I made this last night with the Crock Pot Santa Fe Chicken. Both were great! I've been on Weight Watchers for 9 months, 5 lbs. from goal, and wish I'd found this website sooner!!! Thanks for taking the time to share your recipes. Looking forward to trying alot more!

I made this rice with the white bean and chicken enchiladas. It was a high point dinner, but it works for me because I usually eat low points during the day. It's so much easier to eat low point breakfast and lunch!

I'm seriously so thankful for this website. I'm telling everyone about it!

I discovered this site recently through another blog I follow, and I just want to say I wish this would've been around 7 years ago when I was on WW. I'm a Lifetimer now with some extra baby weight to lose, so I'm back trying to dig my way through WW again, so your recipes are going to be extra helpful. I'm already planning the week's meals around your recipes. I second the recipe book too, I'd buy in a heartbeat! Best to you!

Forgot to mention, of course I'm making this rice tonight with fish tacos, salsa verde and a bit of mole on the side. Yum!

And as a side note, I did read a bit back about adding the oil later instead of "frying" the rice in oil and then adding water. I have to say that I'm from Puerto Rico, and I learned from my grammy to add the oil just at the moment you're to cover the rice, not before. So it struck me as odd when I married my Mexican husband that he'd "fry" the rice first, and cook it in chicken broth instead of water (or just add a bouillon cube). I have to admit that the flavor is better this way. Anyway, great site!

I just wanted to say THANK YOU SO MUCH for this rice recipe!!!! I just made it a few minutes ago and i snuck a little sneak preview before my hubby gets home, and its AMAZING! I used the Basmati rice, and it taste exactly like Chipotle!!! THANK YOU A BUNCH! I look forward to trying even more of your recipes!

Try as I may, I just canNOT like cilantro. :( I'm one of those unfortunate people who thinks it tastes (and smells) like soap. So, needless to say, I do not like Chipotle's rice. However, my hubby LOVES the stuff. So I made this tonight along with your carnitas, and it was a big hit with dh and my daughters. I omitted the cilantro for mine (lime rice, anyone?) and I really liked it. So, thanks for another great recipe!!

For years and years, I felt the same way you did. Cilantro was soapy! But taste changes. Now I can't get enough. I have no idea what caused the change, but you might want to try it every now and then, just to see.

We had friends over for "Taco Night" and I made this rice to go along with all the toppings. It was a big hit - both adults and kids really liked it. I doubled the recipe and it worked out great. Thank you for another delicious and easy recipe! ~mary

Gina do you happen to have the nutritional info for this recipe? I LOVE it! Made it last night and my boyfriend said he couldn't believe I made it and didn't buy it from Chipotle because it tasted just like it.

Wonderful! I was definitely seeking this kind of recipe to "recreate" the Chipotle burrito bowl and now I've found it! Cannot wait to try it. I am going to making a similar black bean recipe to theirs so I look forward to having a "Chipotle" burrito bowl at home!

Hi Gina~ I made this twice this week. So good! Made it along with your Crock Pot Santa Fe Chicken and the Cilantro Salad Dressing. Yummy dinner and yummy leftovers! :-) Was just curious....in your opinion, why is more oil added after the rice is cooked? I understand it's a recipe from Chipotle's, however, was just trying to understand the purpose of adding more oil at the end because I don't really "taste" the oil. Does it change the texture by adding the oil? Just wondering....it's incredibly good!

The first time I made it I saw "1/2cup lime juice" instead of "1/2 lime, juice of"...needless to say it was so tart it burned my mouth! I made this the right way last night ....it was very good. Thanks for sharing such great recipes :)

We love this rice in our house! In fact, I'm making it tomorrow night :)You may have already answered this, but I was wondering if I can make this in my rice cooker? Just throw everything you put in the pot into the rice cooker pot instead - then add the cilantro, lime juice, and extra oil afterward like always. Have you ever tried it this way?

I hate to admit it but this is the first time I have made rice-real rice. It was so easy, I don't know what I was so afraid of but I knew your recipes are foolproof so I made this with your cuban style black beans for company. Both recipes were a hit! Thank You for giving great dependable recipes that make me look good!

Like many people have writte, I also like to use brown rice more often. I know for many recipes it is not "traditional" but I use it often when making yellow rice ;-)

But my question is, how long would you cook brown rice in this recipe? I know this is a more "latin" style of cooking rice that my (colombian) husband prefers, but brown rice takes longer to cook and I was wondering if you had any advice!

I made this tonight and it was Awesome! Generally I do not like to cook so I don't do it very often, but I have been looking through your site for a long time and this is the first recipe I have tried. I love that it made enough to feed me for the whole week! :) I have a Chipotle less than 3 miles from my house but I think I like this better! Thanks!!!

Love this recipe! Made this the other day for lunch as a side dish for my sister and her family and everyone loved it. My niece asked me if I went to Chipolte to buy the rice. I take that as a compliment since she thought it was Chipolte lime rice. Can't wait to try more recipes from your site.

I have been using your site for quite some time now and my family loves this rice. I always use olive oil instead of vegetable. I am about to make my chipotle bowl using the rice and Kalua pork (which is delicious!)

Hi Gina, I just found your site and LOVE IT!! I made the Lime Cilantro Shrimp last night, and today we had the Crock-Pot Santa Fe Chicken over the Cilantro Lime Rice. My husband says: "That's a keeper!" (on all three recipes I've made). I've never had good luck with regular rice, so I used Minute Rice and then still added a little oil, the lime juice and the cilantro--hubby said it tasted BETTER than Chipotle's. Thanks again for your wonderful site--I plan on making many more recipes in the future.Jerrilee

This is hands down, my all-time favorite rice recipe! I made this last night with the garlic lime pork chops (another fave) and am having rice leftovers today, yum. I never cooked with fresh lime until I found your site, Gina and it makes a huge difference. Thank you!

Hi, I found this site today, it's amazing. I'm in the UK and tonight we are having Chicken Ropa Vieja and cilantro lime rice. Obviously i've never been to Chipotle's but all sounds great. Wish me luck!

I don't know if the serving size is way off or something, but whenyou check the nutrtion facts on Chiptole's website, you come up with lower points for their rice. Admittedly, we don't have a Chipotle in our town, but I wanted to check and make sure from experienced Chipotle goers that I didn't need to be calculating double serving sizes or anything when I eat there in other cities.

This recipe is delicious! I just made it along with the barbaqoa beef recipe. Everything will be ready to be reheated tonight for dinner. My meat isn't quite ready to shred but the rice is delish! I added a tsp of sugar like another poster suggested. YUM YUM YUM!

Hi Gina! I made this to go with the Crockpot Chicken Santa Fe. It was terrific! It added another dimension to that dish. Love the lime flavor. I've never made rice where you cook on high uncovered and then turn down to finish- turned out great! Thank you! ~Amy :)

This was so great! My husband even told me I can make it again (which is a huge accomplishment!) The rice and pork chops needed a little something more for us, so I sauteed some zucchini with similar seasonings as I marinated the pork chips in. It was amazing! Thanks for the great recipe!

Made this today and brought to some friends' home to share a meal and see the new baby. Served it with enchiladas and mango sorbet for dessert. It was FANTASTIC. My daughter ate three bowls, and I'm usually lucky to get three bites into her. This is a keeper. Thank you!

I'm making the Sweet Barbacoa Pork for dinner tomorrow night and I'm planning to make this as well! Just a suggestion to get rid of even more calories...instead of using vegetable oil, I use coconut oil. It's more expensive, but it's way healthier! :)

Last week I made your turkey pumpkin chili for the second time. Still love it. Not wanting to waste the cilantro I made your chicken enchiladas and this rice tonight. What a great combo. Loved by everyone.

Due to dietary restrictions, I can only eat brown rice. I usually buy the frozen organic brown rice at Trader Joe's. Any idea how to incorporate the lime flavor into the rice without overwhelming it? The rice is in a bag and just heated on the stove or in the microwave without water. Thoughts?

I suck at cooking rice on the stove top, instead I used my electric rice pot/steamer'; I added a couple of Tablespoons of lime juice (nope, didn't have any fresh limes, but I had bottled lime juice)to the water and since I didn't have any fresh cilantro (I know, 'shame shame') I added a Tablespoon or two or three of 'Goya Cilantro Cooking Base' into the water/rice/lime mixture as well. Stirred it all up well, put the lid on and pushed the button to start it cooking. Came out great!

YUMMY!!! This was absolutely delicious! I think it tasted better than the restaurant's! I doubled the recipe just so I could have some on hand for when I get a craving in the next couple of days, cuz I know I will! Wonderful 5-star recipe!

better than the restaurant's for sure and i only used 2 tsp of oil - one added to the pot and one to the rice after it cooked, thought it was amazing then so didn't even add the other tsp. SO DELICIOUS, especially since I can't get enough of Chipotle burrito bowls! This will be a new staple in my house - nice work again Gina, you are my idol!!!

I made this last night with the Santa fe chicken and it was great. I think next time I might leave out some oil or use a different type of oil like some other users suggested. In any case, I WILL be making it again.

I was reading a website a long time ago about Chipotle and making their recipes at home, and quite a few people who used to work there added one ingredient that no one thinks of, a bay leaf! They say Chipotle always adds a bay leaf in their rice!

I made this tonight and it was delicious. I made the rice the way we usually do with chicken stock instead of water. Ended up adding olive oil when mixing it all up, just a couple of teaspoons. And the juice of one lime. It was delicious and definitely a do over!

So, I have an inside track on this recipe. If you want it to taste authentic, don't add sugar.... Use equal purporting of lemon and lime juice, as Chipotle has Odwalla make a citrus blend for them. Also add a bay leaf while rice is cooking.

You will never get decent rice with this cooking method. The best cooking method is bringing a very large pot of water to a boil, add rice and boil for about 40 minutes. Drain and return to pot. Let sit covered for about 20 minuted without heat.

I made a version of this. I did use brown, short grain rice (meant to use the brown jasmine, but forgot!) and cooked it in the rice cooker.I also cooked up some chicken in some lime and green onion, then chopped it up and put in the rice. Big hit! Husband had thirds, not a single grain of rice left. Thanks again for great inspiration!

Just made this for dinner tonight (to go along with 2 other recipes on this site... Pollo Sabroso & Warm Mexican Corn Salad). I've never eaten at Chipotle, so I can't speak to this recipe's authenticity... but man, was it delicious! Really complemented the other dishes. Definitely putting this (and the other two as well) in my recipe collection!

Hi Gina. I have been on WW for 5 months and this site is amazing! Tonight I made the cream of asparagus soup, ciantro lime rice and the chicken enchilada zucchini boats. Everyone, including myself LOVED it! Thank you so much for your site!

I am thinking I could make this in my rice cooker as well. Gina, have you ever tried it? I think I would just add the lime juice, cilantro and oil when the rice cooker switches to the "keep warm" last 10 minute setting.

LOVE this rice! Thanks for the recipe! I will say, do not make the mistake of using olive oil. I don't know why I did that (I don't use olive oil when I'm cooking anything Chinese and only sometimes with Mexican inspired foods), but it isn't not suited for olive oil. A non-tasting oil IS best! THanks again!

Made this for the second time today. The first time I doubled the recipe, this time I followed it exactly. Love the way the rice turns out cooking it like that. This is a great recipe and it curbs my chipotle cravings. Thanks for sharing.

I made this last night and it was amazing! I did not have long grain rise so I substituted jasmine rice instead...it was delisious. Also, I did not have a fresh lime so I substituted 1 TBSP of lime juice instead. Delicious!!!

Super easy and amazing taste! I've made it twice now and I know it has become a staple! I served it as a side dish with my own recipe for baked chimichangas and also as the base in a burrito bowl made with Mexican Slow Cooked Pork Carnitas and Corn Salsa from this site! LOVE THIS BLOG!!!